Not long ago, I found it just how yummy fresh figs are…that’s right, I had NEVER tasted a fresh fig before! They are quite delicious, too!
A bit of fig history:
The Common fig (Ficus carica) is a deciduous tree growing to heights of up to 6 meters (19 ft) in the genus Ficus, from the family Moraceae, known as Common fig tree. It is a temperate species native to the Middle East.
Ficus carica is a monoecious, deciduous tree or a large shrub. It is native to the Middle East. It was later cultivated from Afghanistan to Portugal, and from the 15th century onwards, was grown in areas including Northern Europe and the New World. In the 16th century, Cardinal Reginald Pole introduced fig trees to Lambeth Palace in London.
Like the mulberry tree, it has a substance called “latex,” which is extracted for industrial purposes in the related Ficus elastica. It grows to a height of 6.9–10 metres (23–33 ft) tall, with smooth grey bark. Ficus carica is well known for its fragrant leaves that are large and lobed. The leaves are 12–25 centimetres (4.7–9.8 in) long and 10–18 centimetres (3.9–7.1 in) across, and deeply lobed with three or five lobes. Ficus carica have pyriform Sicon infructescences, the fleshy fruit fig, with inner unisexual flowers. The fruit is 3–5 centimetres (1.2–2.0 in) long, with a green skin, sometimes ripening towards purple or brown. Ficus carica has milky sap (laticifer). The sap of the fig’s green parts is an irritant to human skin.